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Pork Ragù with Polenta

Photo: Jennifer Causey

Active Time

20 Mins

Total Time

7 Hours 15 Mins

Yield

Serves 12 (serving size: 2/3 cup ragù and about 2/3 cup polenta)

By
Julia Levy

March 2017

Create golden crusts on your pork roast by browning it before placing it in the slow cooker. Red wine, tomatoes, and plenty of aromatics enrich the pork ragù with savory depth as it cooks low and slow. Kale adds earthiness and a welcomed contrast of texture. Once the pork has cooked, use two forks to shred the tender meat before placing it back in the pool of rich sauce. Serve ragù over polenta, pasta, or rice for a hearty, satisfying main that is built for weeknight ease. Big flavor, minimal effort, and all-around comfort food you can feel good about.

Ingredients

2 tablespoons canola oil

1 (2-lb.) boneless pork shoulder roast (Boston butt), trimmed

1 tablespoon kosher salt, divided

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic

1 1/2 tablespoons chopped fresh rosemary

1 1/2 tablespoons chopped fresh oregano

6 medium shallots, halved lengthwise

1/4 cup unsalted tomato paste

1 cup dry red wine

2/3 cup unsalted chicken stock (such as Swanson)

2 tablespoons Dijon mustard

1 (28-oz.) can unsalted whole peeled plum tomatoes, undrained

3 cups stemmed chopped lacinato kale

1 tablespoon red wine vinegar

8 cups water

2 cups stone-ground polenta

Nutritional Information

Calories 267

Fat 8.1g

Satfat 2.1g

Monofat 3.9g

Polyfat 1.3g

Protein 20g

Carbohydrate 28g

Fiber 3g

Cholesterol 51mg

Iron 4mg

Sodium 668mg

Calcium 51mg

Sugars 4g

Est. added sugars 0g

Calories 267

Fat 8.1g

Satfat 2.1g

Monofat 3.9g

Polyfat 1.3g

Protein 20g

Carbohydrate 28g

Fiber 3g

Cholesterol 51mg

Iron 4mg

Sodium 668mg

Calcium 51mg

Sugars 4g

Est. added sugars 0g

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Rub pork evenly with 2 teaspoons salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pork in a 5- to 6-quart slow cooker (do not wipe out pan).